Penne Funghi Tartufo… inspired by Fig & Olive

If you ever have a chance to visit New York City, or Southern California for that matter, make a stop at Fig & Olive.

Fig & Olive is essentially cuisine from the coastal regions of South of France, Italy, and Spain, often referred to as Mediterranean cuisine.

The focus here is on the wide selection of oils, mainly olive oils.

And the concept is each dish is flavored with a different oil, such as, basil infused olive oil, harissa olive oil, rosemary garlic olive oil, etc.

One of my all time favorite dishes at Fig & Olive is the Penne Funghi Tartufo prepared with cremini and black trumpet mushroom, Parmesan cheese, parsley, scallions, and white truffle oil.

I finally got around to replicating it since I now own White Truffle Olive Oil, thanks to the folks at Encore Specialty Food Importers.

What can I say about White Truffle Olive Oil? It is magical. Sensational. Aromatic. You've got to try it!

The only ingredient I didn’t have on hand was the black trumpet mushroom, and so I improvised with shitake mushrooms, not even close, but whatever.

My version is close, but it's not the "real thing." I believe the real Penne Funghi Tartufo at Fig & Olive incorporates a LOT more Extra Virgin Olive Oil. If you wanna be daring, add a ¼ cup total. Enjoy!

NUTRITION: Whole Wheat Pasta adds Protein and Fiber to this dish. Mushrooms are a very good source of Vitamin B6 and Protein. Parmesan Cheese is a good source of Calcium and Protein. With that said, cheese is high in fat and saturated fat, and thus should be eaten in moderation.
NOTE: for a healthier option, skip the butter. Also mixed greens or arugula would be a great addition for some added nutrition.

INGREDIENTS:

Whole Wheat Penne Pasta – 1 (1 lb.) box
Extra Virgin Olive Oil – 2 tablespoon (you may add up to 4 tablespoon to get close to the "real thing")
Crushed Red Pepper – ½ tsp
Garlic – 3 cloves (chopped)
Shallot – 1 (chopped)
Cremini Mushrooms – 16 ounces
Shitaki Mushrooms – 8 ounces (if you can find trumpet mushrooms, use those instead)
Scallions – 2 bunches (chopped)
Black Pepper – ¾ tsp
Salt – to taste
Pinot Grigio White Wine – 1 cup
Unsalted Butter – 1 tbsp
Parmesan Cheese – ¾ cup (grated)
Fresh Parsley – handful (chopped)
White Truffle Olive Oil – 6 tsp (start with 3 teaspoon and work your way up)

DIRECTIONS:
1. Bring a pot of water to a boil.
2. Start by chopping the garlic and shallots.
3. Slice the mushrooms.
4. Heat a wide sauté pan on medium heat. Once hot, add Extra Virgin Olive Oil and crushed red pepper.
5. Add the garlic, shallots, and mushrooms. Sauté on medium heat for about 8 minutes or until the mushrooms brown.
6. In the meantime, chop the scallions.
7. Check on the mushrooms. Add the scallions. Season with salt and black pepper. Cook for a minute.
8. At this time add salt and pasta to the boiling water. Cook until Al Dente.
9. Add white wine to the mushrooms. Simmer on low heat (dial #3) for about 7 minutes.
10. In the meantime, chop the parsley. Grate the parmesan cheese.
11. Once the wine reduces, add a tablespoon of butter. Adds a little richness to the sauce.
12. Drain the pasta and add it to the mushrooms.
13. Add the parmesan cheese to the pasta.
14. Toss. Add parsley. Turn off the stove.
15. Add white truffle olive oil.
16. Serve immediately! So yummy!

TELL ME: Have you ever tasted White Truffle Oil? What dishes have you made with truffle oil?

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